Pie Crust Cookies
These pie crust cookies are a fun and delicious way to use up leftover pie crust scraps!
Ingredients
- Leftover pie crust
- 1 large egg + 1 tablespoon water , for egg wash
- 2 tablespoons granulated, coarse, or turbinado sugar
- 1 teaspoon ground cinnamon
Equipment
Instructions
- Preheat oven to 425°F and line a sheet pan with parchment paper.
- Gather pie crust scraps into a ball and roll out to 1/4 inch thick.
- Cut into desired shapes and place on prepared sheet pan.
- Brush with egg wash. Combine sugar and cinnamon and sprinkle over cookies.
- Bake until cookies are puffed and golden brown, about 10 minutes but time will vary based on size.
Notes
- Double or triple cinnamon sugar as needed depending on how many cookies you're making.
- This recipe can be used with any pie crust.
Calories: 16kcal, Carbohydrates: 3g, Protein: 1g, Fat: 0.4g, Saturated Fat: 0.1g, Polyunsaturated Fat: 0.1g, Monounsaturated Fat: 0.2g, Trans Fat: 0.002g, Cholesterol: 16mg, Sodium: 6mg, Potassium: 7mg, Fiber: 0.1g, Sugar: 2g, Vitamin A: 24IU, Vitamin C: 0.01mg, Calcium: 4mg, Iron: 0.1mg
Have you tried this recipe?I’d love to hear about it! Leave a rating and review below, or take a photo and tag it on Instagram @completelydelicious with #completelydelicious.
